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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg. | 2. Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so. | 3. Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.). | 4. Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them. | 5. Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals. | 6. Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head romanesco	1			-	-	-	-
hard cheese	2 -3	tablespoons	grated	-	-	-	-
parmesan cheese				-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
hazelnut oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
hazelnut			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.